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Effect of Blended Rice Bran and Olive Oil on Cardiovascular Risk Factors in Hyperlipidemic Patients

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Effect of Blended Rice Bran and Olive Oil on Cardiovascular Risk Factors in Hyperlipidemic Patients Food and Nutrition Sciences, 2013, 4, 1084-1093 Published Online November 2013 (http://www.scirp.org/journal/fns) http://dx.doi.org/10.4236/fns.2013.411141 Effect of Blended Rice Bran and Olive Oil on Cardiovascular Risk Factors in Hyperlipidemic Patients Monika Choudhary, Kiran Grover, Jasvinder Sangha Punjab Agricultural University, Ludhiana, India. Email: [email protected] Received August 6th, 2013; revised September 6th, 2013; accepted September 13th, 2013 Copyright © 2013 Monika Choudhary et al. This is an open access article distributed under the Creative Commons Attribution Li- cense, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. ABSTRACT The present study was designed to evaluate the effectiveness of blended rice bran and olive oil on hyperlipidemic sub- jects. A total of 60 moderately hyperlipidemic patients (Total Cholesterol (TC) >200 mg/dl and/or Triglycerides (TG) >150 mg/dl) with an age range of 45 - 60 were selected from Mediciti Hospital of Ludhiana and were divided into two groups: Group A and Group B containing 30 subjects each. The subjects of Group B were given blended rice bran and olive oil for a time period of 45 days and were asked to continue with their routine eating and physical activity pattern. The subjects of Group A were kept on their regular cooking oil. The serum lipid values were assessed before and after the study. Additional parameters assessed included anthropometry, dietary fat intake and physical activity pattern. The results showed that there was an insignificant change in the average body mass index (BMI) of the subjects of Group B before (27.0 kg/m2) and after (26.9 kg/m2) the study respectively. Also, there was an insignificant change in the lipid levels of the subjects of Group B after the study. The levels of TC and LDL cholesterol decreased by 3.7 and 9.0 per- cent respectively. Whereas, the levels of TG and VLDL cholesterol increased by 9.5 percent in the subjects of Group B after the feeding trials. Further, systolic and diastolic blood pressure of the subjects of Group B reduced by 2.9 and 2.3 percent respectively. An insignificant change was observed in all the parameters of selected subjects. So, the present study recommends carrying out more long duration research studies to evaluate the effectiveness of this blended oil. Keywords: Blended Rice Bran and Olive Oil; Hyperlipdemia; Lipid Profile 1. Introduction The quantity and quality of a dietary fat play a crucial role in the plasma cholesterol and lipid levels [4]. To India is on the threshold of an epidemic of cardiovascular maintain aesthetic quality of vegetable oil, blending of disease, and surveys in urban areas show that coronary oils is gaining popularity worldwide due to its advan- risk factors are widespread [1]. Hyperlipidemia is an es- tages like improved thermal stability, oxidative stability, tablished major risk factor for coronary artery disease and nutritional benefits [5]. The traditional cooking oils and has become a preeminent target for reducing cardio- used in India include mustard, coconut, palm olein, vascular risk [2]. Lifestyle risk factors, especially dietary groundnut, safflower and sunflower oil, while newer oils habits, have a substantial effect on hyperlipidemia. Nu- include soybean oil, rice bran oil, and olive oil. Several merous studies in both animals and humans demonstrated research studies have demonstrated the quality and prop- that the saturated fatty acids and cholesterol in the diet erties of blended oils like sunflower and rice bran oil, are the primary determinants of diet-induced hyperlipi- sunflower and palm olein oil, soybean and palm olein oil, demia. Overtime considerable research has been directed rice bran and mustard oil, coconut and groundnut oil, towards dietary manipulation that can positively reduce sesame and coconut oil [5,6]. But, no study has been re- serum lipid levels resulting in the lowering of cardiovas- ported to document the health benefits of blended rice cular risk. The American Heart Association (AHA) Guide- bran and olive oil. lines, for instance, have emphasized on dietary choles- Rice bran oil (RBO) has been investigated for its terol and fat reduction as a first step for treating hyper- chemical, nutritional and toxicological properties and has cholesterolemia [3]. been found to be safe for human consumption. RBO, Open Access FNS Effect of Blended Rice Bran and Olive Oil on Cardiovascular Risk Factors in Hyperlipidemic Patients 1085 with its unsaponifiable matter, which is rich in phytos- nor smokers and were not taking medication known to terols, gamma oryzanol and total tocopherol, has been affect plasma lipid levels. Frequent travelers, subjects shown to have blood cholesterol-lowering properties who frequently ate out, subjects who were using rice compared with other oils, in both animals and humans bran oil and olive oil as regular cooking media were also [7,8]. Olive oil (OO) contains a wide variety of valuable excluded from participation in the study. The research antioxidants and is also rich in monounsaturated fatty was approved by the appropriate committee of the insti- acids (67.0%). Studies have also proved that consump- tution and an informed written consent was obtained tion of olive oil can provide heart health benefits such as from all the subjects who participated in the trial and favorable effects on cholesterol regulation and LDL cho- they were explained in detail the study protocol and the lesterol oxidation and it also exerts anti-inflammatory, other requirements, including number of visits to be antithrombotic, antihypertensive as well as vasodilatory made to the hospital during the study, strictly adhering to effects both in animals and in humans [9,10]. the cooking oil samples supplied etc. The present investigation was undertaken, to study the effect of blended rice bran and olive oil (RBO + OO) 2.3. Experimental Protocol (70:30 ratio with oryzanol and alpha tocopherol equiva- To evaluate the effectiveness of blended oil, selected lent) on human subjects with hyperlipidemia when the oil subjects (N = 60) were divided into two groups—Group was introduced into a household. Besides dietary intake A (Control) and Group B (Experimental) containing 30 of oils, since several lifestyle factors including sedentary subjects each (n = 30). RBO + OO (70:30) was procured life, lack of exercise and inappropriate diet, are also from the Tara Health Foods Limited (Sangrur, Punjab, known to affect lipid profile in humans. Hence, lifestyle factors were also assessed during the study to isolate the India) in the containers (5 liters) without labelling. The effect of RBO + OO alone on hyperlipidemia. subjects of Group B were given RBO + OO and suffi- cient quantity of oil was distributed to fulfill the re- 2. Materials and Methods quirements of the whole family as per their regular intake and were asked to continue with their routine eating and 2.1. Selection of Blended Oil (RBO + OO) physical activity pattern. Test oil was given code and Under one parameter of our pilot study [11], we prepared subjects were not aware of the code. The subjects of Group six rice bran oil blends in two ratios i.e. 80:20 and 70:30 A were kept on their regular cooking oil. The experi- and analyzed for fatty acid composition, physicochemical mental period was carried out for a duration of 45 days. properties, oxidative stability, and antioxidant activity. Consequently, RBO + OO (70:30) contained 19 percent 2.4. Lifestyle Assessment SFA, 47.6 percent MUFA and 33.4 percent PUFA re- Information about the subjects pertaining to age, educa- spectively. In terms of physicochemical properties RBO tion, occupation, family composition and socio-economic + OO (70:30) showed appropriate smoke point (200˚C) status was collected using the pretested interview sched- and frying temperature (175˚C), and had low acid value ule. Physical Activity Diary Method (PADM) was used (0.19 mg KOH/g) as well as a low percentage of free to record the time spent on different activities. Physical fatty acids (0.09%). Also, in terms of oxidative stability Activity Ratios (PAR) given by FAO/WHO/UNU was and antioxidant activity, RBO + OO (70:30) showed least used to assess the physical activity level of the subjects percent increase (30.3%) in peroxide formation after 28 [12]. Dietary survey was carried out to get information days of incubation period and had the highest content of about a type of oil consumed, adequacy of fat including total natural antioxidants (2525.0 mg/kg) and highest visible fat and invisible fat, total quantity of visible and radical scavenging activity (67.7%). invisible fat consumed by subjects. The required fatty acid ratios were also calculated to know the risk ratio. 2.2. Selection of Subjects The 24 hour food recall method for 3 consecutive days A total of 60 moderately hyperlipidemic (Total Choles- was used to assess the dietary intake of subjects. The terol (TC) >200 mg/dl and/or Triglycerides (TG) >150 average daily intake of nutrients was calculated using the mg/dl) with an age range of 45 - 60 years, visiting dietary Indian Nutrition Software (Diet Soft). department for counselling, were selected from Mediciti The fat intake was compared with the recommended Hospital of Ludhiana, after they provided a medical his- dietary allowances given by Indian Council of Medical tory, underwent a physical examination, and had a clini- Research (ICMR) [13]. According to ICMR, dietary fat cal blood analysis performed before enrollment in the should provide a minimum of 20 percent of energy in a study. The subjects had no evidence of any chronic ill- normal diet, which ensures <10 per cent energy from ness, including diabetes, hepatic, renal, thyroid, or car- saturated fatty acids (SFAs), and 6 - 10 per cent energy diac dysfunction.
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